Authentic tasting kung pao shrimp featuring tender juicy shrimp cooked with a spicy, sweet, sour and savory sauce with crunchy peppers and peanuts. Recipe https://omnivorescookbook.com/kung-pao-shrimp/Click more to see ingredients INGREDIENTSMarinade1 lb (450 g) shrimp, peeled and deveined1 tablespoon Shaoxing wine1/4 teaspoon salt1/8 teaspoon white pepper 1 tablespoon cornstarchSauce2 tablespoons water2 tablespoons Chinkiang vinegar (or rice vinegar)1 tablespoon Shaoxing wine 1 tablespoon light soy sauce (or soy sauce)1 teaspoon dark soy sauce (Optional)2 tablespoons sugar1 teaspoon cornstarch Stir fry2 tablespoons peanut oil (or vegetable oil)8 dried Chinese chili peppers3 cloves garlic, sliced 1 tablespoon minced ginger 1/4 teaspoon ground Sichuan peppercorns (Optional)4 green onion, cut to 2 (5 cm) pieces1 red pepper, diced 1/3 cup roasted peanuts2 teaspoons chili oil (Optional, to add color)Check out more cooking notes at https://omnivorescookbook.com/kung-pao-shrimp/***Check out my cookbook:https://amzn.to/3uZka2t***Follow Omnivore's Cookbook onPinterest: http://www.pinterest.com/OmnivorCookbook/Instagram: http://instagram.com/omnivorescookbookFacebook: http://www.facebook.com/omnivorescookbookTwitter: https://twitter.com/omnivorcookbookVIDEO EQUIPMENTCamera: https://amzn.to/2Q6QBb9Lens: http://amzn.to/1UUFFaiTripod: http://amzn.to/1K5Xi6sSoftware: Final Cut ProMUSIC CREDIThttps://artlist.io